5 oz plain flour
1 tsp white sugar
1/4 tsp salt
3 eggs
1 pint milk
2 tbsps butter, melted

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled frying pan over medium high heat. Pour 2 tablespoons of batter into the pan for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

120ml skim milk
160ml water
2oz butter, melted
2 tbsp vanilla extract
5oz plain flour
1 tbsp white sugar
1/4 teaspoon salt
1 tbsp vegetable oil

In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
Warm a medium frying pan over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tbsps of  batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

5 oz plain flour
1 tbsp sugar
2 tsp baking powder
½ tsp salt
1 beaten egg
180 ml milk
2 oz margerine melted

In a small bowl, combine the flour, sugar, baking powder and salt. Mix the egg, milk and margarine, stir into dry ingredients just until moistened.
Pour batter by the ladleful onto a greased hot frying pan. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

5 oz plain flour
3 tbsp sugar
1½ tsp baking powder
½ tsp bicarb. of soda
235 ml buttermilk
60 ml vegetable oil
1 tsp vanilla extract
3 egg whites

In a bowl, combine the first four ingredients. In another bowl, combine buttermilk, oil and vanilla; add to dry ingredients. In a mixing bowl, beat egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.

1 pot of syn free yogurt (either vanilla or pear work well)
30g Porridge Oats (Healthy Extra B) 
2 tbsp sweetener 
2 eggs 
FryLight (butter or olive oil) 

In a bowl, combine the yogurt and porridge then refridgerate for 6-8 hours.  Add the eggs and sweetener and mix thoroughly.  Heat a small frying pan with FryLight then add a tablespoon of the mixture and spread out to a 2" circle.  Cook the first side then flip over and cook the other side.  Serve with fresh fruit and more yogurt.